Taro dishes

thumb|upright=0.6|Haluhalo made in Spring Valley, San Diego County, California|Spring Valley, California Halo-halo, more properly or formally spelled haluhalo, is a popular cold dessert in the Philippines made with crushed ice, evaporated milk or sometimes coconut milk, and flavoring such as ube jam (ube halaya), sweetened kidney beans or garbanzo beans, coconut strips, sago, gulaman (agar), pinipig, boiled taro or soft yams in cubes, flan, slices or portions of fruit preserves, and other root crop preserves. The dessert is often topped with a scoop of ube ice cream and sometimes other fruit-b

Hawaï food

Callaloo ( , ; many spelling variants, such as kallaloo, calaloo, calalloo, calaloux, or callalloo) is a plant used in popular dishes in many Caribbean countries, while for other Caribbean countries, a stew made with the plant is called . Cuisines, including the plant or dishes called , vary throughout the Caribbean. In countries such as Trinidad and Tobago or Grenada, the dish itself is called and uses taro leaves (known by many local names such as 'dasheen bush', ' bush', or 'bush') or Xanthosoma leaves (known by many names, including cocoyam and tannia).

Yukgaejang () or spicy beef soup is a spicy Korean soup made from shredded beef with scallions and other ingredients, which are simmered together for a long time. It is a variety of gomguk, or bone soup, which was formerly served in Korean royal court cuisine. It is thought to be healthful and is popular due to its hot and spicy nature.

Chinese cuisine

cantonese dish made from the vegetable taro

Pinaltok or bilo-bilo is a Filipino dessert made of small glutinous balls (sweet sticky rice flour rounded up by adding water) in coconut milk and sugar. Then jackfruit, saba bananas, sweet potatoes, taro, and tapioca pearls or sago (regular and mini size pearls) are added. Bilo-bilo's origin is in Luzon. There are different recipe versions depending on what region in the Philippines it is from. Some recipes call for young coconut meat and some call for adding pandan leaves. This is usually and traditionally eaten hot while others prefer eating them cold after refrigeration.

is a type of taro and meat soup eaten traditionally in the autumn in the Tōhoku region of Japan. Yamagata Prefecture in particular is famous for its imoni, but other prefectures in the region also have their own different varieties.

steamed layer cake from Vietnam

Filipino dish

Cantonese dessert soup

traditional Taiwanese cuisine dessert made of taro

traditional food (soup) in Cameroon,

Takihi is considered the national dish of Niue. This Niuean dish is traditionally made from thinly sliced taro and papaya, layered and dressed with coconut cream and baked in a type of underground oven called an Umu. Other variations of the dish can involve onion, pawpaw, tapioca, sweet potato (sometimes referred to as 'kūmara'), and shaved coconut. Its flavor is often described as "creamy, sweet, and savory". It is credited as being unique to Niue. It is popularly eaten with Niuean raw fish, or more generally with seafood.

Taiwanese buttery, flaky pastry with taro fillings